Posted September 28, 2018 10:20:51 U..
S., Florida officials are expected to unveil the new “flavors” of the new Florida Department of Health and Human Services (FDHS) meals, including the amount of calories and fat and salt that will be served at most U.M.D. Hospitals and Clinics.
Florida’s new Food Standards Board has also begun issuing new standards for the ingredients used in most meals.
The new food standards will take effect on Oct. 1, 2020, and will be subject to change as necessary.
The new standards will require: Foods to have no more than three grams of saturated fat and no more more than 20 grams of cholesterol per 100 grams of food; and Foods with more than 1 gram of sodium per 100 calories of food.
At most Florida hospitals, most will require less than one serving of each of the following: Beef, chicken, pork, pork chops, turkey, fish, eggs, dairy products, milk, vegetables, fruit, nuts, fresh fruit, whole grains and legumes.
Under the new rules, all meals served at U.F.M.’s will have to be low-fat, with a minimum of 1.5 grams of fat per 100 gram of food, with no more then 4 grams of sodium.
The state of Florida has a long-standing policy of requiring restaurants to serve fewer calories than is necessary, with the exception of soft drinks, which are currently exempt from the new food standard.
Dr. Brian Smith, executive director of the Florida Department for Health and Hospital Safety (FDHHSS), said that under the new guidelines, more than 100,000 patients will be able to have the new meals, which will be available in restaurants nationwide.
“It’s a big milestone for us,” he said.
“This is the first step in our efforts to improve patient care.
The FDHHSS will continue to work with our state partners and the Food Standards Commission on this important initiative.”